1. Beat the eggs in the basin, add corn oil and sugar
2. Stir well, add milk
3. Continue to stir evenly
4. Add sifted glutinous rice flour, baking powder
5. Stir until there are no lumps
6. Bake the pan with a layer of oil or spread a layer of oiled paper
7. Pour the rice cake paste into the baking tray, evenly sprinkle with raisins, cranberries, and honey red beans
8. Preheat the oven at 180℃, 40 minutes for the middle layer, observe the color, and add a layer of tin foil when it becomes darker
9. Pour out of the oven and let cool and cut into pieces
Tips:This recipe is a 28×28 Sanneng gold plate. You can replace it if you like red dates or walnuts.
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